I loved this moist bread, even after I converted it to a low-fat version. (I can only imagine how much better it tastes with all the sugar and fat :-) I used drained pineapple tidbits rather than crushed, substituted 1 c. wheat flour for 1 c. white flour and 1 c. applesauce for the oil, increased all spices and leavening agents by 1/4 t., added 1/8 c. pineapple juice, an extra 1/2 c. drained zucchini, and 1/2 c. chopped nuts. I baked 5 mini loaves for 40 minutes, immediately removed them from the pan, and iced with a cream cheese/powdered sugar/milk/lemon juice glaze. The bread is moist and good, but not very sweet, thus the glaze.
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I loved this moist bread, even after I converted it to a low-fat version. (I can only imagine...